Meat Loaf tutorial

This easy beef dish melts in your mouth every time | This easy beef dish melts in your mouth every time Lorenzo shows the moistest beef loaf recipe! | By Chef Lorenzo's Suburban Chaos | We have some mild ground sausage and if you want to make the best meatloaf of your life, you need to stay tuned for this easy recipe, two pounds of sausage and one pound of leaf ground beef for the perfect and creamiest result you'll ever see. Just like that, all right? We push it all to the side. Now, we're going to grab some happy egg. You can even use sad eggs but I recommend the happy ones and with ratio is one egg per pound of meat. So yeah, three pounds here, right? So one egg per pound. Now it's time that we add a little bit of salt. Just a little bit. Uh you can always add later if you if you when you taste it now we can put a little bit of pepper just a tiny bit alright because we want to keep it flavorful but nice and simple and delicious and we're going to use some garlic powder to give you that delicious you know how it smells out the oven that even the neighbors are like damn who's cooking that okay garlic powder that does the trick just like that and now guys to make this super super creamy ricotta cheese all right we have some ricotta cheese this is skipped okay So we take this nice ricotta cheese and it's going to make it creamy. We don't want no hard meatloaf, right? So you see we kind of cut some slices here and there, all right? Just to distribute it, right? Or you can just like see? Just go like that. Voila. Fantastic. See? Clean. Voila. And of course where we going with only a nice fresh parm cheese from the wheel just like that. Put a nice fountain of this beautiful palm cheese. Oh my goodness. You can use also pecorino or other cheesy you know but this is just about the taste that is super tasty you know but it doesn't overpower all the rest okay as you know the meatloaf recipe calls for milk now I was out of milk so I'm going to use this heavy whipping cream but I'm not worried about it because we use parskim mozzarella ricotta cheese right so just a little bit of that whipping cream really to round all you know all the flavor bind them to other okay and let's add some crushed red peppers of course you can skip this but it's you know it's very nice and we use mild sausage right so if you use hot sausage you probably don't need you know to add any spices right any spice at least okay and of course some Italian seasoning now for those of you who don't know what is Italian seasoning it's just a mix of everything you know it's just a mix like thyme rosemary oregano so if you have the single ones you know can just put them together, make your own Italian seasoning, right? Or just use the ones you like and skip the other. Great. And of course guys, we ain't forgetting that bread crumb, right? This is some Italian style. It just means have a little bit of Italian seasoning but you know we put it already. Okay? It's just going to be a little bit more flavorful. All right? Now I'm going to use about a cup and a half. Okay? A cup and a half. All the other ingredients you know like we call that heavy whipping cream and all that stuff is like a little bit personal no matter how you like it, right? What makes the meatloaf is the meat, the eggs and the bread crumb, right? Just like that. Diva, that sound, that looks incredible, right? Now, to complete this, take these two, just like that and some more parsley, right? Okay? And if you're lazy like me, you just put it right here instead of chopping it on the board, all right? So then you can just leave it here and use the ones you need, right? Check this out. Put it right here. Poop. Look at that. Fresh parsley. Boom and if you cover the whole one once you're done with some plastic wrap have free parsley for like a week alright no more chopping parsley every time and you can use it for basil something I'll have a link soon for you this save me so much time look at this I didn't put the knife in my hand look at this incredible voila you can also use basil but I like parsley with me the the flavor profile is nice alright and now roll up your sleeves put on a pair of gloves and dig in just like that. We're going to comb like this and gently gently you're going to see how creamy this becomes. It's so easy. We mix it already in the in the pan and we're going to cook it, right? So we are not dirty anything else. Just this, alright? Look how nice and creamy this is. You know this is no brick of a meat loaf. This will melt in your mouth. You will not even be able to chew it. And now guys for the best result you want to find the best tomato sauce you have. This is from Sicily the Dottarino tomatoes. We're going to put it oh look at the color difference. Look how bright and delicious this is. We're going to put a nice layer, okay? Not too much, all right? Just to give you that extra and this is so good. Check this out. This is you know when I have you know when I'm hungry in the middle of night I wake up. I don't know what I'm eating. Damn other Christini. Perfect. Alright, this is looking so good but if you have OCD like me, just take a brush and brush it a little bit everywhere, just like that, right? But that was still good anyway, so don't don't stress, don't fret, just like that, and now guys mozzarella. Yes. Now this will be the time to add a little bit more salt. Okay? If you're not afraid to taste it raw, mine was super perfect. So we don't need to add nothing else. Just this nice mozzarella layer that's going to seal all the moisture inside guys. That's the trick. This you know is going to let just enough for the excess moisture to evaporate. Okay? But it's when it melts you know it's kind of going to seal it and make sure that you know just all the flavors stay in there. Just the water evaporates right? If you know what I mean. Beautiful. Just like that. This is already the most tender and delicious meatloaf. But if you want to be extra, alright? We can put it in the oven but if you want to be extra and add the crispiness, I have some prosciutto, prosciutto crudo, okay? Not ham, all right? Prosciutto crudo and this beauty, we're going to put it right here, okay? Put in the the slices and this is going to crisp up and voila. Here's our last prosciutto slice. Look at this. This is going to get nice and crispy and all the flavors going to go down. Oh my goodness. Guys, with less than twenty dollars, we make an incredible meal that you can feed your family and they're going to remember. Now, let's put this beauty in the oven at 350 to 400 depending on your oven. Let's go. 360, it will always be nice and yeah, until it's cooked. Uh technically, technically is 165 F Fahrenheit internal temperature but you know, just try, taste it, old school. If it's good, we're good to go, right? See you soon. Wow. Look at this. Look at this beauty. She ain't kidding. She ain't kidding. I need you to pay attention now. Check this out. You know, crispy and creamy at the same time. Let's not waste anymore time guys because this is ready with this is only time to eat and enjoy this delicious meat meat meatloaf that we made super creamy, super tasty. Nice combination of flavors, simple ingredients, nothing's processed. Let's dig in. Look how smoothly comes out. You didn't need to grease the pan and one, two, three. Damn and that cheese pool too? Whoa. Guys, I need you to pay attention how jiggly this is. Look at that. Look how moist this is. Let's take let's take a bite. Look. Perfect moisture. See all the all the water drops line in there is so good guys. Oh my goodness. Where is it? It disappeared. I'm just kidding guys. This is it is a very good recipe. Love this one. Put ricotta in your meatloaf. It will make a difference. So tasty and so delicious.